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Marsala-Style Chicken

February 20, 2011

1 pound skinless, boneless chicken breasts (2 breasts)

Place one chicken breast at a time in a zip lock bag and flatten to ¼ inch thickness using the side of a meat mallet.  Cut into 2 inch wide pieces.

1/4 cup flour

½ tsp. seasoned salt

¼ tsp. pepper

1 tsp. olive oil

Add cut chicken and seasonings in a zip lock bag and shake to coat

Heat oil over medium-high heat.  Add chicken. Cook 4-5 minutes on each side or until done.  Set aside – keep warm.

cooking spray

8 – 12 oz. sliced mushrooms

Coat pan with cooking spray.  Add mushrooms – sauté about 3 minutes or until tender.

¾ cup fat free chicken broth

¼ cup Marsala wine

2 tsp. flour

2 tsp. thyme

1 tsp. lemon juice

¼ tsp. seasoned salt

¼ tsp. garlic powder

 1 T. light butter

1 tsp. fresh parsley

Combine in small bowl.  Add to mushrooms.  Bring to a boil.  Cook over medium high heat about 4 minutes or until thick, stirring constantly.  Stir in butter.  Spoon over chicken. Sprinkle with parsley.

Serving size: 4 oz. chicken and ½ cup sauce

Makes 3 servings 


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